Bacon & Cheddar Deviled Eggs

Related

Ingredients

6ea Eggs

1 t Baking Soda

¼ C Mayo

¼ C Adams Reserve Cheddar

1 t Yellow Mustard

1 t Kosher Salt

1 T Rice Wine Vinegar

¼ C Crisp Bacon, chopped

1 T Green Onions, sliced thin (optional)

Instructions

In a pot just large enough for the eggs to cover the bottom in one layer, fill with water about an inch above the eggs. Add the baking soda, which helps the eggs peel easier, and bring to a simmer. Once at a simmer, remove from the stove and cover the pot. Let it sit for 15 minutes. Remove the plate and run cool water over the eggs for about 3 minutes or until cool enough to handle. Peel the eggs.

Cut the eggs in half, pop out the yolks into a separate bowl and place the whites onto a plate.
Smash egg yolks with a fork until smooth, add vinegar, mayo, yellow mustard and kosher salt and whisk until smooth except for the cheddar chunks. Spoon the mixture into hollowed egg whites and chill. Garnish with the green onions if using and serve within a few hours.

No comments yet.

Chef's Notes

Look for your ingredients to be fresh and natural, for peak flavor, aroma and texture. I prefer Adams Reserve New York Extra Sharp Cheddar because the natural aging allows me to create recipes easily and with an abundance of flavor. Never serve your cheese too cold, as the flavor can’t emerge.